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Shrimp In Love Pasta

Shrimp Recipes

Try these delicious shrimp recipes to make any meal special. Our Kraft Kitchens Experts have selected some of their favorites to share with you. Find shrimp pasta recipes, seafood chowder and soup recipes and a variety of seafood appetizer recipes with shrimp. We've even got delicious shrimp dip recipes!

SHAKE 'N BAKE Coconut Shrimp

Cheesy Shrimp and Rice

Chipotle-Orange Shrimp

Gingered Shrimp with Cashews

Bacon-Wrapped BBQ-Shrimp Kabobs

Easy Shrimp Pasta

Shrimp Ceviche

Southern Shrimp and Grits

Shrimp, Tortellini & Spinach

Shrimp Tips and Tricks

The Basics

  • Fresh or frozen shrimp are sold according to number per pound.  The smaller the number, the larger the shrimp.  For example, shrimp labeled as “16-20 count” are extra-large shrimp and will be packaged with between 16 and 20 shrimp per pound.  Most recipes work best using large or extra-large shrimp.
  • Canned shrimp are also available and are best used as ingredients in appetizers, spreads or salads.  For a great-tasting shrimp appetizer, try our Salsa Shrimp Dip recipe.
  • Fresh or frozen shrimp can be purchased with or without the shells. To peel an uncooked shrimp, first insert your thumb along the bottom of the shrimp where the legs are.  Move down toward the tail, loosening the shell.  Peel off the shell in 2 or 3 pieces.  The tail may be left on for a restaurant-style presentation but should be removed if the shrimp will be skewered.
  • The “vein” that runs down the back of a shrimp is actually part of the digestive tract.  It may be removed for a more attractive appearance but is not harmful to eat.  To devein a shrimp, make a lengthwise shallow cut on the outer curve of the shrimp to expose the black vein. Loosen the vein with the tip of a sharp knife, and then use your fingers to remove the vein. 

Let’s Cook

  • Shrimp cook very quickly.  For simple boiled shrimp, place peeled and deveined fresh or frozen uncooked shrimp in a large pot of boiling water. Add 1 halved lemon. Cook 3 to 8 minutes (depending on the size of the shrimp) or until shrimp turn pink; drain. If the shrimp are to be served cold or finished later, immediately plunge the cooked shrimp into cold water to stop the cooking process.
  • To grill shrimp on skewers, thread the skewer through both ends of each shrimp to secure it on each skewer, preventing the shrimp from rotating on the skewer as it cooks.  Grill the shrimp on medium heat 6 to 8 min. or until shrimp turn pink. 
  • Try a Japanese tradition and prepare tempura-fried shrimp.  Prepare the tempura coating by following the directions on the package of a purchased tempura dry mix.  For a stunning presentation, thread the shrimp onto skewers by starting at the tail of each shrimp and threading the skewer through the entire length of the shrimp.  Dip shrimp in tempura batter and fry as directed.  (The shrimp will cook up perfectly straight.)  Remove the cooked shrimp from the skewers before serving.
  • Stir-frying is a quick and simple way to get dinner on the table.  And since shrimp cook quickly, they work perfectly in stir-fry recipes.  For a change of pace, this Healthy Living recipe for Shrimp Stir-Fry uses noodles instead of rice.

Kraft Kitchens Secrets

  • For added flavor in recipes where the shrimp will be served cold, do not peel the shrimp until after it has been cooked.
  • Never freeze shrimp that have been previously frozen.  Check the label when you purchase fresh shrimp in the seafood section since it might state that the shrimp was previously frozen.
  • Larger shrimp can be butterflied or stuffed.  To butterfly shrimp, peel and devein the shrimp by cutting along the curved back side of the shrimp, making each cut about 3/4 of the way into the shrimp, being careful to not cut all the way through to opposite side of shrimp.  Peel back the shell under running water, loosening the vein with fingers.  Lay the peeled shrimp on a flat surface, then press gently on shrimp to flatten it.
shrimp
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